Tag Archives: Wine Style

Casas del Toqui Barrel Series Semillón

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Fried-Empanadas-Chilean-Shrimp-and-cheeseCHILEAN SHRIMP AND CHEESE EMPANADAS

INGREDIENTS:

  • 6 empanadas dough thawed (on Latin supermarket, on the frozen aisle)
  • 1 cup raw shrimp, peeled and cleaned, without the tail
  • 5 washed and finely chopped scallions white and green parts(green onions)
  • ½ teaspoon chili powder or Merquén
  • salt and pepper
  • 1 cup of cheese coarsely grated, Havarti or Monterrey Jack are good choices
  • oil for frying

DIRECTIONS:

  1. Make the filling: In a medium skillet, heat one tablespoon vegetable oil over medium-low heat, add the green onions and sauté until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese, and mix.
  2. Once the dough is thawed, separate carefully. Place two teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water, and then crush with a fork to seal the border. You can also make small folds after sealing the edge, my favorite way.
  3. Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough leftover, get out to the surface, and brown quickly in about 1 minute per side, or  400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.

© Recipe courtesy of Pilar Hernandez at Chilean Food & Garden.

MAY WINE CLUB:

Silky styleToqui-Barrel-Series-SEMILLON-wine-bottleCasas del Toqui
Barrel Series Semillón
Cachapoal Valley, Chile

SILKY WINE STYLE

This Barrel Series Semillón is wheat yellow in color. There are notes of citric fruits, white pear and honey on the nose. The palate is light, nice and fresh.

Varietal: 100% Semillón
Analysis: 13.5% alcohol / volume
Region: Cachapoal Valley, Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in third use oak barrel for two months
Closure: Screw cap
Serving Suggestion: Serve between 50ºF-53.6ºF
Food Pairing: Serve with fresh cheeses and seasoned shrimps

Casas del Toqui Vineyards with bicycles

ABOUT CASAS DEL TOQUI:
The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each varietal. Learn more about the winery here.

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April Sweet Club Iowa

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Sweet Wine ClubBellafina_Pink Moscato_Bottle ImageBellafina
Pink Moscato Rosa
Delle Venezie IGT, Italy

NECTAR WINE STYLE

Bellafina’s Pink Moscato is pale pink in color. It highlights notes of melon, peach and red berries, with a bouquet that is typical of the Moscato grape. The wine is sweet and aromatic.

Analysis: 8.0% alcohol / volume
Varietal: 100% Moscato Rosa
Residual Sugar: 75.0 g/L
Total Acidity: 5.8 g/L
Appellation: Delle Venezie IGT
Area of Production/Origin: Veneto Region and Friuli Venezia Giulia Region
Harvest: First half of September
Serving Suggestion: Serve at 45ºF-50ºF
Food Pairing: Delicious by itself or with a variety of antipasti, soft cheeses, and desserts with berries and cream – such as pastries and cakes

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with a creamy cheese. Learn more about our wine and cheese pairings here.

VINIFICATION:
The vinification of rose wines is characterized by a short and cold maceration. The juice is then removed from the skins where it has picked up pale and delicate red hue without extracting too much tannin and retaining the natural freshness and aromatic complexity of the wine. Fermentation takes place at the controlled temperature of 64ºF. After a period of storage, a careful coupage follows to obtain the Moscato Rosé Frizzante cuvée. The base-wine is transferred to tanks where exact amounts of must and selected yeasts are added to obtain the desired levels of pressure, alcohol and residual sugar (Martinotti/Charmat method). This is followed by cold stabilization.

ABOUT THE WINERY:
Bellafina comes from the union of two Italian words – “bella” meaning “beautiful” and “fina” meaning “fine” or “delicate”. Their wines are a perfect reflection of the Italian lifestyle; lightly sparkling and easy drinking, making for the perfect pairing to any cuisine. Bellafina has been bottled by Casa Vinicola Botter since 1928. Today, the Botter family is managed by the family’s third generation. They continue to produce wines under environmentally friendly policies and with innovative production techniques, specializing in wines from Veneto.

ercole-moscato-bottle-150Ercole
Moscato d’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

Ercole (pronounced AIR-KOH-LAY) means “Hercules” in Italian. Crafted in a fun, juicy, mouthwatering style in northern Italy, this white Moscato wine is aromatic and floral. There are earthy notes of honey and stone, along with fruity layers of green apple, pear, pineapple and other tropical notes.

Analysis: 5% alcohol / volume
Varietal: Moscato, Muscat Blanc
Region: Piedmont, Italy
Allergens: Contains sulfates
Food Pairings: This Italian Moscato d’Asti would pair beautifully with an aperitif or fruity dessert

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese such as a cheddar or a gruyere. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
Made by The Piedmont Guy, Ercole is their line of everyday wines that honor the work of the Italian wine growers. Made possible by the generations-old cooperative of local growers in the Monferrato area, Ercole wines are produced with sustainably farmed fruit to reflect the authenticity and beauty of their origins. The cooperative behind Ercole works mainly with old vines ranging from 30-50 years old; all of which adhere to the European Union rule for sustainable farming. None of these growers use systemic treatments or chemicals; and both vinification and bottling are certified vegan. Learn more here.

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April Wine Club Pairing Recipe

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© Photo from the Olive Magazine

Portuguese Prego with Green Piri-Piri

INGREDIENTS:

  • Sandwich:
    • 1 clove garlic, crushed
    • 2 small rump steaks (about 150g each), all fat trimmed
    • 2 tbsp olive oil 
    • 1 tbsp sherry vinegar 
    • few stalks of flat-leaf parsley 
    • 2 ciabatta rolls, lightly toasted
    • 2 handfuls of Arugula 
  • Green Piri-Piri Sauce:
    • small handful of basil leaves
    • small handful of flat-leaf parsley leaves
    • 1 jalapeño, roughly chopped
    • 1 tbsp sherry vinegar
    • 2 spring onions, chopped, including green bits
    • ½ a clove of garlic, roughly chopped
    • ½ tsp granulated sugar

DIRECTIONS:

  • STEP 1: Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smooth everything together, then use a rolling pin to bash the steaks a few times. Leave to marinate for 1-2 hours. 

  • STEP 2: To make the sauce, put all the ingredients into the blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe, but will keep for a week in an airtight jar.

  • STEP 3: Heat a griddle or frying pan to high. Remove the steaks from the bag, brushing away the garlic and parsley stalks. Season the steaks well with salt and pepper, then sear the steaks for 2 minutes on each side. Set them aside on a plate to rest. Cut the ciabatta rolls in half, then toast on the griddle or frying pan. Then, put the ciabatta halves onto the plate, toasted side down, to soak up any juices. 

  • STEP 4: Slice the steaks, then top the rolls with the green sauce and arugula. Enjoy!

© Recipe courtesy of Olive Magazine.

APRIL WINE CLUB:

Bold wine Style logoCasadasGaeiras-VTCasa das Gaeiras
DOC Obidos Red
Lisboa, Portugal

BOLD WINE STYLE

The DOC Óbidos Red wine has distinct notes of blackberries and blackcurrant with hints of coffee, and subtle nuances of cloves and black pepper. All flavors are in balance with the body and freshness of the wine.

Varietal: Syrah, Touriga Nacional and Tinta Roriz
Analysis: 13.5% alcohol / volume
Region: Lisboa
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim:

  • Gold in Berliner Wein Trophy 2020
  • 90 Points and Best Buy by Wine Enthusiast 2020

THE REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast, in a range not exceeding 40 km wide. This multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, cooler and wetter in the areas closer to the sea, warmer and drier in the areas protected by Montejunto mountain.

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras can be considered Parras Wines’ little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows their winemaker to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras

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March Sweet Club Iowa

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Sweet Wine ClubLate Bottled Vintage Singlevineyard-small (1)Quinta Do Noval
LBV Single Vineyard Port 2014
Douro Valley, Portugal

NECTAR WINE STYLE

The Late Bottle Vintage (LBV) Single Vineyard Port is a remarkable example of the Noval style. It is treated exactly like a Vintage Port, with the use of only noble grape varieties sourced exclusively from estate vineyards, trodden by food and unfiltered. Unlike other Vintage Ports, however, this LBV Port goes through extended aging of five years in casks (instead of the typical two years). It has fine structured tannins, great freshness, and purity of fruit. 

Analysis: 19.5% alcohol / volume
Varietal: Blend of six traditional Portuguese grapes – Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinta Cão.
Fermentation: Grapes were trodden by foot to obtain the must, then during fermentation, they were macerated to obtain the best possible extraction in the “lagares”, the traditional stone vats from the Quinta.
Aging: Matures for 5 years in French Oak
Farming: The vineyard is farmed sustainably
Appellation: Douro Valley, Portugal
Serving Suggestion: Delicious to drink today, or it will age beautifully in its bottle
Critical Acclaim:

  • 90 pts. Wine Enthusiast – “It is nicely aromatic, with a touch of eucalyptus. The structure is downright impressive, and this needed the time in cask. It tightens slowly but inevitably as it airs out. The fruit flattens a bit at the same time, though. This is still a pretty nice achievement in the vintage. Noval doesn’t make traditional LBVs that fall apart—and it will stay on a plateau for a long time.” – Mark Squires, 9/2020

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

VINTAGE NOTE:
2014 is characterized by heavy rainfall that was well distributed throughout the year. With reasonable temperatures in winter and a fresh month of August, the vines were able to maintain a healthy appearance, with lots of leaves throughout the cycle, which protected the grapes from the peaks of heat during the summer, safeguarding the health of the bunches. At the end of August, the harvest was looking wonderful, with beautiful healthy grapes and an excellent sugar and acidity balance, ideal for making great Port.

ABOUT THE VINEYARD:
All grapes come from the Qinta do Noval vineyard in Pinhão – the heart of the Douro Valley. Due to the major re-planting project of the early 1990’s, these higher quality varietal blends are planted throughout the vineyard. At this age, the fruit at the estate is entering its prime quality.

ABOUT THE WINERY:
Open since 1715, Quinta do Noval is one of the oldest Port houses known around the world. Today, Quinta do Noval is part of the international viticultural group of AXA Millésimes. It is unique among Port houses in that most of the Ports are made from estate-grown fruit and all of the vintage Noval wines are from the single Quinta Do Noval vineyard on magnificent old terraces. Their team is devoted to looking after their great vineyard terroir, and strive to make wines worthy of the Quinta do Noval name every year. Learn more here.

© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval
© Photo by Quinta Do Noval

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March Wine Club Pairing Recipe

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Short-Rib-Mac-and-CheeseShort Rib Mac and Cheese

INGREDIENTS:

  • Short Ribs:
    • 1 tablespoon olive oil
    • 3 pounds bone-in beef short ribs
    • 1 small yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 1/2 cups red wine
    • 1 6-ounce can tomato paste
    • 1 1/4 cups beef broth
    • 4 sprigs fresh thyme
    • Salt and pepper
  • Mac and Cheese:
    • 8 ounces of Penne
    • 4 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups milk
    • 8 ounces white cheddar cheese, freshly grated
    • 4 ounces gruyere cheese, freshly grated
    • 1 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/4 cup panko breadcrumbs
    • Salt and pepper
    • Fresh thyme sprigs for garnish

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • *Keep in mind the short ribs will take about 8 hours in the slow cooker. Prepare overnight or in the morning.*
    • Heat a large cast iron skillet over medium-high heat, add the olive oil. Season the short ribs with salt and pepper, and add the ribs to the skillet. Sear the ribs on all sides for about a minute. Remove, then place the ribs in the crockpot.
    • Add the onion, garlic, red wine, tomato paste, beef broth, and thyme sprigs to the crockpot. Season with salt and pepper. Cover and cook on low for 8 hours, or on high for 6 hours.
    • Once the short ribs are done cooking, they should easily fall off the bone. Remove the ribs from the crockpot, discard any of the fat and the bones, and use two forks to shred the ribs into pieces. You can either put the shredded short ribs back into the crockpot to keep warm, or transfer them to a bowl while you prepare the mac and cheese.
  • FOR THE MAC AND CHEESE:
    • Preheat the oven to 350 degrees F.
    • Bring a large pot of salted water to a bowl, and cook the pasta. It is recommended to undercook the pasta by 2-3 minutes, because it’s going to cook more in the oven. Drain the pasta and set aside.
    • In a large pot, melt the butter over medium-high heat. Add the flour, and whisk until well combined to create a roux, until golden and fragrant.
    • In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and fragrant. Pour in the milk, whisking constantly until the mixture thickens, and cook about 3-5 minutes. Reduce heat to medium-low, and add in the all of the cheddar and 2 ounces of the gruyere cheese, stir until the cheese melts. Season with chili powder, paprika , salt and pepper. Stir in the cooked pasta and the shredded short ribs.
    • Transfer the mixture to a cast-iron skillet or a baking dish. Top with the panko breadcrumbs and the remaining gruyere cheese. Bake until the top is golden and the cheese is melted, about 15-20 minutes. Garnish with fresh thyme!

© Recipe courtesy of Michelle of The Secret Ingredient Is.

MARCH WINE CLUB:

Reguta_Pinot-Nero-wine-bottleMellow style logoReguta
Pinot Nero
Friuli, Italy

MELLOW WINE STYLE

The Reguta Pinot Nero is ruby red in color, reminiscent of mixed berries. The nose is delicate with notes of blueberry and black currant wrapped up in tender vanilla notes. The palate is full-bodied, yet elegantly balanced.

Varietal: Pinot Nero
Analysis: 12.5% alcohol / volume
Serving Temperature: 59ºF-68ºF
Food Pairings: Suitable for all red meats, game and aged cheeses.

ABOUT REGUTA:
The Reguta winery was founded in northern Italy near Verona, in 1928 by Ettore Anselmi. In 1950, the Anselmi family moved to Pocenia in the Italian region of Friuli-Venezia Giulia, where the winery is still owned and operated by the second and third generations – Giuseppe and Luigi Anselmi and their sons. The company boasts 250 hectares of vineyards and with their clayey soils and proximity to the Adriatic Sea, the have a microclimate that allows them to produce various varieties of both native and international grapes such as Refosco dal peduncolo rosso, Friulano, Pignolo, Ribolla Gialla or Verduzzo, and Merlot, Pinot Grigio, Chardonnay and Cabernet Sauvignon.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
 

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February Sweet Club Iowa

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Sweet Wine ClubTropical_CranberryTropical Moscato
Cranberry
Italy

NECTAR WINE STYLE

This Moscato comes from a grape variety with quite possibly the highest level of complex aromas of any Piedmont grape. This wine has the distinctive Moscato aroma and flavor, with a unique added complexity from the cranberries from the Italian Alps. The Moscato grape’s sweetness is perfectly balanced by the tartness, acidity and slight spice from the ripe cranberries.

Analysis: 5.5% alcohol / volume
Varietal: 95% Moscato, 4% Small Alpine Cranberry Pulp, 1% Natural Cranberry Aroma
TA: 6 g/L
RS: 120 g/L
Serving Suggestion: Great as an aperitif, or serve as an accompaniment to fruits, aged cheeses, or a hazelnut cake.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

WINEMAKER NOTES:
The Moscato grapes for this wine come from vineyards located in the Santo Stefano Belbo villages, at 200 to 300 ft. above sea level. Vinification is via autoclave, according to the Charmat Method, until it reaches 5.0% alcohol. Then, wine undergoes cold fermentation and ageing in stainless steel vats for one month, after which time it is blended with the cranberry pulp and bottled.

ABOUT THE WINERY:
Tropical Moscato takes premium Moscato from Asti, a commune located in Italy’s famed Piedmont region, and combines their wines with 100% real fruit. Their wines are highly aromatic and burst with all-natural, vivacious flavors. Learn more here.

SPUMANTI-PIZZOLATO-MUSE-MOSCATO-DOLCELa Cantina Pizzolato
Pizzolato Moscato
Treviso, Italy

NECTAR WINE STYLE

Bright gold in color, this Moscato has aromas of honeysuckle, ripe apricot, and angel food cake. The palate is medium to full bodied with a balanced, round, vibrant, sweet, smooth and refreshing flavor. The wine highlights notes of peach nectar, sweet apple, honey, and orange marmalade. 

Analysis: 6.5% alcohol / volume
Varietal: 100% Moscato (Muscat)
Appellation: Moscato I.G.T.
RS: 89 g/L
Acidity: 5.4 g/L
Vineyard: The estate is located in the countryside north of Treviso, Italy. The vineyards are situated on the plains and hillsides near the Piave River.
Vinification: Soft pressing, then the must remains in the steel pressurized tanks, with Charmat method for 2 months, reaching a pressure up to 2.5 atm.
Terroir: Calcareous clay-based soil
Training System: Cordon spur training
Certification: BIOS
Notable: Vegan, organically grown grapes
Serving Suggestions: Enjoy with an herbal or spicy cheese such as a Gorgonzola; or serve alone as a dessert wine. Serve 46º-50ºF.
Critical Acclaim:

  • 90 points – Vinitaly “5StarWines”

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section also pair well with herbal and spicy cheeses. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
The Farm Pizzolato Settimo & Gino was founded in 1981, farming livestock and growing grapes, kiwi, peaches, strawberries, apples and pears. During this time, grapes and wine were the top products of the farm, however, it wasn’t until 1987 when the winery decided to finally bottle all the types of wine that were produced. In 1991, the farm and winery officially gained organic certification, and today the winery continues to grow, producing organic, vegan and sustainably grown wines. Learn more about their story here.

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January Sweet Club Iowa

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Sweet Wine ClubRoscato-Bianco-Label-Update-Bottle-ShotwebRoscato
Bianco Dolce
Northern Italy

NECTAR WINE STYLE

Pale straw in color with fine, delicate bubbles, the Bianco Dolce has delicate aromas of peach, yellow apples and candied citrus. The palate is sweet, yet refreshing with a lingering finish.

Analysis: 8% alcohol / volume
Varietal: Blend of native and international grape varieties
TA: 5.70 g/L
RS: 95 g/L
Region: Northern Italy
Appellation: Trevenezie IGT
Vinification: Each variety is harvested and vinified separately, allowing the grapes to reach perfect ripeness. Following de-stemming, the must is macerated with the skins allowing it to retain maximum fragrance. The must is kept at a low temperature until fermentation, at which point the varieties are blended together. When the wine has reached an alcohol content of 8%, fermentation is interrupted by lowering temperature to approximately 32°F leaving a high level of natural residual sugar.
Notable: Vegan, gluten free
Serving Suggestions: Highly versatile, the Bianco Dolce is a great aperitif and equally great with white meats, classic Italian dishes, and spicy foods. Enjoy well-chilled.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

roscato_moscato_bottle-webRoscato
Moscato
Northern Italy

NECTAR WINE STYLE

This Moscato is straw-yellow in color with vivid greenish reflections. The nose has varied notes of candied citrus, ripe fruit and white flowers. The palate is sweet and fresh in taste with delicate bubbles, and a pleasant, fruity, persistent aftertaste.

Analysis: 7% alcohol / volume
Varietal: Moscato
TA: 5.50 g/L
RS: 100 g/L
Region: Trentino/Veneto
Appellation: Trevenezie IGT
Vinification: The grapes are harvested and vinified to reach perfect ripeness. Following de-stemming, the juice is kept on the skins for several days at low temperatures to extract the fruit’s aromas and retain maximum fragrance.
Notable: Vegan, gluten free
Serving Suggestions: Ideal as a dessert wine, but it also pairs well with delicate cheeses, spicy foods or barbecue dishes.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section also pair well with delicate cheeses. Learn more about our wine and cheese pairings here.

ABOUT ROSCATO:
Roscato is an irresistible range of high-quality wines from Northern Italy, near the Italian Alps and Lake Garda – the ideal climate for perfect wine-growing conditions. The winery combines traditional grape growing methods with modern winemaking techniques to produce their lively wines. Whether you are a fan of sweet, rich, bold or soft & silky wines, Roscato wines offer a perfect complement to any cuisine. Learn more here.

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January Wine Club Pairing Recipe

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Filet MignonPan-Seared Filet Mignon

INGREDIENTS:

  • 4 (10 ounce) thick tenderloin beef fillets (roughly 2 inches thick)
  • 2–3 tablespoons butter
  • salt and pepper to taste
  • Garlic & Herb Butter
    • ½ stick of butter
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh tarragon
    • ½ tablespoon minced garlic

DIRECTIONS:

  • FOR THE HERB BUTTER:
    • Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
  • FOR THE FILLETS:
    • Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
    • Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the fillets face down and sear undisturbed for 2 minutes. Flip the fillets and sear for an additional 2 minutes. This will give your fillets a nice seared edge.
    • Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove fillets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

© Recipe courtesy of Shawn Williams from Kitchen Swagger.

JANUARY WINE CLUB:

Raised-By-Wolves-Bonniemile-Cabernet-Sauvignon-wine-bottleBold wine Style logoRaised by Wolves
Bonniemile Cabernet Sauvignon
Stellenbosch, South Africa

BOLD WINE STYLE

The Bonniemile road provides access to agricultural smallholdings just south of Stellenbosch off the Polkadraai road. Established in 1986, this block of Cabernet Sauvignon occupies 0.89 hectares of land, and is planted to just 3100 vines.

The soil is typical of the area, being rich in ironstone laterites overlaying a heavy clay bank. It’s great terrain for Cabernet Sauvignon.

Vinified in traditional open-topped concrete fermentation tanks and left on skins for 14 days before pressing off, it then matured in neutral 300L hogsheads for 18 months before bottling.

Varietal: 100% Cabernet Sauvignon
Analysis: 13.09% alcohol / volume
Residual Sugar: 1.7 g/L
VA: 0.64 g/L
pH: 3.74
TA: 5.3 g/L
SO₂: 6/49 ppm
Bottled: 10/19/2018
Grower: Deon Joubert
 
Raised by Wolves
ABOUT RAISED BY WOLVES:
Raised by Wolves is a project by Wine Industry Specialist, Adam Mason. Adam says the name came to mock the one-upmanship between winemakers, explaining his wines are all naturally fermented, single vineyard, and hand sorted but yet he was “raised by wolves”. His wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the cape, showcasing how interesting and rare the Cape’s vineyards can be. Adam’s work with small batch, experimental wines has transformed the Cape into one of the more dynamic regions in the world. 
 

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December Sweet Club Iowa

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Sweet Wine Clubpiquitos moscato sweet wine clubPiquitos
Moscato
D.O. Valencia, Spain

NECTAR WINE STYLE

A fizzy moscato dedicated to wine lovers without complexes looking for fun and to get a party started.

This Moscato is bright lemon-gold in color with a light pearliness in its appearance. The nose is clean and youthful with heavy floral and fruity notes of mandarin peel, honeysuckle and sweet orange blossom. The palate has a sweetness that coats the mouth, then refreshes itself with the airy bubbles. It is luscious and harmoniously balanced.

Analysis: 11% alcohol / volume
Varietal: 100% Moscatel
TA: 5.47 g/L
pH: 3.23
RS: 51.2 g/L
V. Acidity: 0.15 g/L
Region: D.O. Valencia, Spain
Vineyard: Valley Valentino & Alto Turia in the heart of Valencia
Age of Vines: 15-20 year-old vines
Yield: 50 hl/ha
Altitude: 200-650 m.
Climate: Warm Mediterranean
Harvest: First fortnight of September
Vinification: Cold Maceration
Fermentation: 53.6-60.8ºF
Aging: Stainless Steel

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY: 
Piquitos is intended to mean “little kisses” in Spanish, as their wines are designed to share their love. Sourced from sunny Mediterranean Coast in Valencia, Spain, Piquitos is made by the team from Hammeken Cellars – an innovative producer and exporter of Spanish wines. Their philosophy is to gather the best local grapes and traditions in Spain and pair those with the “New World” winemaking techniques and styles to produce high quality, fruit forward and fresh wines. Learn more about their company here.

Tintero moscato wineCantine Elvio Tintero
Moscato d’Asti ‘Sori Gramella’
Piedmont, Italy

NECTAR WINE STYLE

Delightfully fizzy and slightly sweet, an irresistible combination.

The third generation Tintero family continues the traditions of winemaking in Gramella. “Sori” in Piedmontese indicates the south-facing slope of a hill, that pampers the grapes with 20% more sunshine. Cantine Elvio Tintero are the only producers to sustainable farm and commercially bottle from this striking single-vineyard, limestone amphitheater. Vines were planted in the late 1980’s. Grapes are harvested and pressed, then kept at low temperatures in stainless steel tanks to provide the freshest wine possible.

Analysis: 7% alcohol / volume
Varietal: Moscato
Appellation: Moscato d’Asti, Langhe
RS: 110 g/L
Vine Age: Average 30 years
Soil Type: Clay, limestone with rocks
Vineyard Area: 25 hectares
Producer: Marco Tintero
Founded: 1900
Annual Production: 41,000 cases
Farming: Sustainable

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section also pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
The winery’s legacy began in 1900 when a Frenchman named Pierre Tintero set out to Piedmont in search of work. Here, he found a job helping a widow, Rosina Cortese with her small estate, and just a few years later the couple fell in love, married and continued to grow their estate. Passed down from generation to generation, the family eventually took over the adjacent vineyard plots and began growing a small production of Moscato. It wasn’t until 1980, when grandson, Elvio, began experimenting with frizzante wine production, allowing the family to take advantage of the grape’s special affinity to the local terroir. Today, Elvio help’s his son and daughter-in-law run the estate producing fresh, easy and fun wines to drink with friends. Learn more about their story here.

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December Wine Club Pairing Recipe

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Skillet Cranberry Roasted Chicken and Potatoes

INGREDIENTS:

  • 4 skin-on chicken breasts or thighs
  • 1/4 cup olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced or grated
  • zest + juice of 1/2 lemon
  • kosher salt and pepper
  • 1 pound baby potatoes, halved
  • 3 carrots, chopped
  • 1 cup white wine or chicken broth
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic

DIRECTIONS:

  • Preheat the oven to 425°F.
  • Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
  • Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
  • In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!

© Recipe courtesy of Tieghan Gerard from Half Baked Harvest.

DECEMBER WINE CLUB:

fleurie chateau des dorees wine bottleHenry Fessy
Fleurie Château des Labourons
Burgundy, France

MELLOW WINE STYLE

Ruby red in color with light hints of purple, the nose has intense flavors of blackberry and blackcurrant. On the palate, the Fleurie “Château des Labourons” is concentrated, with supple and silky tannins. It has a beautiful finish with slightly peppery and violet notes.
 
Château des Labourons dominates the beautiful hillsides of the Fleurie appellation. It is located three kilometers further up the hill from the hamlet of Les Labourons. The combination of the altitude, slope, exposure and quality of the soil have created a promising terroir in the heart of the Fleurie Cru. Château des Labourons’ current architecture dates from the 19th century. It was rebuilt from ashes after a devastating fire, but still retains some of its original architectural character. This Château has a long history, over five generations of the “de Lescure” family, and it was already producing wine by the 18th century.
 
Varietal: 100% Gamay
Analysis: 13.5% alcohol / volume
Appellation: Beaujolais, France
Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields”
Harvest: Manual
Average Vine Age: 40 Years
Pruning: Gobelet
Density of Vines: 10,000 vines/ha
Critical Acclaim: 
  • James Suckling – February 2017 – 92 pts
  • Wine Spectator – July 2017 – 88 pts
  • Wine Enthusiast – May 2017 – 88 pts
  • Jancis Robinson – UK – January 2017 – 16.5 pts
  • Guide Bettane & Desseauve – Septembre 2016 – 14 pts
  • Concours Général Agricole – Février 2016 – Médaille d’Or
Suggested Food Pairings: Roasted chicken, grilled meats and cheese
Serving Temperature: 57.2-59°F
Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
 
ABOUT HENRY FESSY:
The Fessy Family has been based in the heart of the Brouilly appellation since 1888. They have purchased parcels of vineyards in most of the Crus and Beaujolais-Villages over the years, creating an enviable domaine of nearly 70 hectares of vineyards. Their philosophy is to work with sensitivity and intelligence to produce highly characterful wines with little to no intervention. Learn more about the winery here.
 
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy

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